leek, pale green and white parts only, halved lengthwise, thinly sliced
1 1/2 tsp
chopped fresh tarragon (or 1/2 tsp/2 mL dried)
35% whipping cream
Preheat oven to 375°F (190°C). Place salmon on parchment paper-lined baking sheet. Brush salmon with 1 tbsp (15 mL) olive oil; season with salt and pepper. Bake 15 min., or until fish is cooked through.
Meanwhile, place remaining oil in skillet over medium heat. Add leeks and cook until tender, about 5 min. Stir in lemon juice and tarragon. Simmer until lemon juice is almost cooked off. Add the cream and simmer until lightly thickened. Season with salt and pepper.
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